Eggnog Cake Recipe

Eggnog Cake RecipePhoto by: Taste of Home Eggnog Cake Recipe Rating 3

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This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.—Debra Frappolli, Wayne, New Jersey

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Eggnog Cake Recipe
  • Prep: 30 min. + cooling Bake: 30 min. + cooling
  • Yield: 12 Servings
    •
30 30 60

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup eggnog
  • FROSTING:
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups eggnog
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • Red and green gel food coloring, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two 9-in. round baking pans coated with cooking spray.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  • In a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature.
  • For frosting, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog mixture and vanilla until smooth.
  • Remove 1/4 cup frosting for decorating if desired; tint 3 tablespoons green and 1 tablespoon red. Spread plain frosting between layers and over top and sides of cake. Use green and red frosting to pipe leaves and berries on cake. Store in the refrigerator. Yield: 12 servings.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 serving (1 slice) equals 556 calories, 28 g fat (17 g saturated fat), 146 mg cholesterol, 589 mg sodium, 71 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Eggnog Cake in Country December/January 2003, p49

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Reviews for Eggnog Cake (11)

Eggnog Cake Recipe

Eggnog Cake

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Reviewed on Jan. 12, 2012 by zakia103

My niece made this for Christmas Day and it was excellent!! It was not an overpowering taste of eggnog or too sweet. Perfect!!!


Reviewed on Jan. 04, 2012 by mommyfairy

OK so after reading all the bad frosting reviews I decided to go with a crumb topping and make it more like a coffee cake. VERY yummy this way! was a huge hit and also less calories with the crumb topping instead of frosting :)


Reviewed on Dec. 23, 2011 by thecakechick

Egg Nog lovers this is your cake. After reading the reviews I changed a few things. First I used 2-8" pans (wish I had used 6" pans this is a pretty shallow cake) and baked for 25 min checking at 20. The egg nog frosting turned out great however I did swap p. sugar for the granulated and got a nice consistancy. It must be said though that the icing recipe is a Traditional Buttercream recipe and can be very runny if not done right. Best of luck!!


Reviewed on Dec. 14, 2011 by mommabeck

I might make this again but I would definitely skip the frosting. It was very soupy and wouldn't stay on the cake at all. I wish I had thought to mix a little eggnog with some white frosting! The picture is very misleading (as an example of the recipe) The frosting NEVER looked like this...it is closer to a thin pudding than frosting. VERY disappointing. I gave two stars because the cake portion turned out well.


Reviewed on Dec. 24, 2010 by cobrasmom

I tried using less egg nog for the frosting like was suggested and it tasted like butter flavored sugar. Very crunchy. I think it should be made w/ powdered sugar instead, but not willing to waste another cup of butter to find out.


Reviewed on Dec. 15, 2010 by luhorn

For the frosting I used only 1/2 cup egg nog (could the 1 1/2 cups be a typo perhaps?) and refrigerated for 15-20 mins before spreading on cake. It was perfect.


Reviewed on Dec. 16, 2009 by warning

the icing did not look like the picture.my friends liked the taste of the cake. I didn't. the icing really threw me.


Reviewed on Dec. 20, 2008 by schreiber

Re: Eggnog Cake

When in doubt to thicken anything, use Corn Starch, and bring cold liquid to a boil. Cool completely before adding to recipe. Flour has to "cook off" or it becomes lumpy or watery - It's harder to work with as a thickening agent.


Reviewed on Dec. 20, 2008 by schreiber


Reviewed on Dec. 17, 2008 by Filomali

My frosting didn't thicken either. I read the recipe carefully and I followed it exactly. I was quite upset because it was for my husband's holiday party. I ended up mixing a little frosting (for the eggnog flavor) with commercial white frosting to make it thick enough to stay on the cake. Did TOH even test this recipe in their kitchen?

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